Chicken & Sausage Cacciatore
This version of a classic Chicken Cacciatore is one of my favorite 1-pan dishes in the history of dumping a bunch of ingredients in a pan and allowing the magic of a slow simmer in the oven transform them into the most delicious and savory chicken and sausage stew. This is a great dish for those who are ready to go from novice to beginner in the kitchen and take relatively cheap ingredients and make a classy dinner that will look and taste like you stole it from a gourmet grandma! Serve with your favorite grain, pasta or even some crispy roasted potatoes.
Prep time: 15 min
Cook time: 50-60 min
Total time: 65-75 min
EQUIPMENT
· Large mixing bowl
· Oven safe large pan with high rim
INGREDIENTS
Protein
· 1 package boneless skinless chicken thighs
· 4-6 links Italian sausage
Produce
· ½ to 1 onion, small dice
· 3 carrots, medium slices about ½ – ¾ inch thick
· 3 celery stalks, medium slices about ½ – ¾ inch thick
· 1 shallot, finely chopped
· 5-6 cloves of garlic, crushed and roughly chopped
· 10-15 cherry tomatoes, halved
· small package of mushrooms, medium slices about ½ – ¾ inch thick
· a few sprigs of fresh thyme, rosemary, and/or sage
· a few sprigs of fresh parsely
Pantry Ingredients
· 2 tsp Chef Ange Base seasoning – (E005:
· ½ – 1 tsp Italian seasoning
· 1-2 tablespoons of white wine vinegar
· ½ – 1 cup cheap drinkable white wine
· 1-2 tsp chicken bouillon paste
· Chicken broth or stock
· Salt & pepper
DIRECTIONS
PREP
1. Cut onions, carrots, celery, shallots, garlic to respective sizes and place in a large container
2. Cut tomatoes and mushrooms to respective sizes and place in another separate container
3. Remove stems and chop parsley. Place in container in the fridge for garnish after the dish is done.
4. Cut each boneless skinless chicken thigh in 4-6 chunks. Place in a large mixing bowl and season with Chef Ange Base Seasoning and olive oil.
Cooking
1. Preheat oven to 355-375F
2. Bring a large pan with a high rim to a medium high. Add olive oil. Brown sausages on all sides. They do not need to be fully cooked. Remove, set aside and cut into ¾ inch slices when cool. Reserve sausage slices and any juice that that escaped on a plate to be returned later in the cooking process. Cut into ½ inch pieces when cool enough to handle.
3. Turn heat up, wait for pan to heat up and when it begins smoking, add seasoned chicken. Spread it out to maximize chicken surface in contact with the pan and wait until browning appears before mixing the chicken around in the pan. Continue cooking until there is no visible pink. About 5-8 minutes
4. Add carrots, celery, onions, shallots, and garlic. Mix and cook for 1-2 minutes.
5. Add Italian seasoning, fresh ground black pepper and salt.
6. Add white wine vinegar and white wine. Cook for 1-2 minutes
7. Add chicken bouillon paste. Mix to dissolve paste or bouillon powder in liquid.
8. Add cut mushrooms and tomatoes. Mix well.
9. Return cut sausage pieces into pan. Mix well.
10. Add fresh thyme, rosemary and/or sage into pan and use a spoon or spatula to push into cooking mixture.
11. Put in oven for about 45 minutes. After cooking, look for browning on the top. If more is desired, broil for 1-2 minutes.
12. Remove any fresh herb stems that are visible and sprinkle with fresh parsley.
Enjoy and please subscribe for more easy to follow tasty recipes!
-Chef Ange